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King Arthur Flour Blog & Bake™

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King Arthur Flour Blog & Blog by Nutmeg Nanny

Back in April I was lucky enough to be invited to attend the King Arthur Blog & Bake™ event in Vermont. When I received the invitation I immediately RSVP’d a very exited YES! I have have always had a love for baking but a totally irrational fear of baking with yeast. Don’t ask me why. I don’t know. I did make a yeast bread once. It turned out delicious although a little misshaped… be the judge.

If you follow me on Instagram (which you totally should 🙂 ) You would have seen my non-stop pictures while at the event. It was such an amazing time I felt like I could not put the camera down. However, when I went back to look at all my pictures I realized a lot of my baked goods didn’t even get photographed. I guess the love of baking beat the love of technology.

First: Look at adorable animals and wish I owned a farm

King Arthur Flour Blog & Blog by Nutmeg Nanny

First up was a quick trip over to Hogwash Farm in Norwich, Vermont. I seriously could not get enough of the those piglets. How freaking cute are those little things? We actually fed the larger pigs leftover baguettes and they went hog wild! (See what I did there?) Who knew that pigs loved bread so much?

King Arthur Flour Blog & Blog by Nutmeg Nanny

We also took a look at some adorable (what I first thought were goats) Jacob sheep. The furry guy in the picture only had two horns but they can grow up to 7 horns on their head! I’m not sure I would enjoy walking around with that many horns but some of those sheep really rocked the look. Also, I now I want a full-fledged farm. Who wants to give me some land and an old farmhouse?

Second: Tasty vegetables and pretty flowers

King Arthur Flour Blog & Blog by Nutmeg Nanny

Next up was a little trip to Killdear Farm in Norwich, Vermont. I’m a sucker for a good farm. I learned about growing tomatoes, using “good” bugs to help keep away “bad” bugs and tons of other delicious vegetable growing tips. Oh and I also saw an artichoke plant for the first time. So freaky looking. Also, look at that lettuce. I sorta wanted to steal a tray but I figured that would be frowned upon.

Third: Break bread with friends and carry butter in your purse

King Arthur Flour Blog & Blog by Nutmeg Nanny

After our farm tours we went over to the King Arthur Flour cafe while we waited to go into the classroom. We were all starving so we decided to do what any rational person would do. We bought amazing salted butter and huge seeded baguette. We tour off pieces, dipped it in butter and became friends. When the bread was finished I wrapped up that butter and carried it around in my purse. During a baking trip one never knows when butter will be needed.

Fourth: Get into the classroom and bake, bake, bake!

King Arthur Flour Blog & Blog by Nutmeg Nanny

When we got into the classroom I was in awe. It was filled with a giant wood fired oven, tons of baking space (if you have been in my kitchen you would know I CRAVE space) and an endless supply of KAF baking supplies. I’m pretty sure I was in heaven. I cannot begin to express how honored I felt to be invited to such an amazing event. During my time there we made homemade pizza dough, fresh white sandwich bread, blitz puff pasty, whole wheat scones and crazy easy pie crust.

King Arthur Flour Blog & Blog by Nutmeg Nanny

Our chef instructors {Amber Eisler, Jessica Meyers, Robyn Sargent, and Susan Miller} were so helpful that I begged them to come home with me but they turned me down. Apparently they have a whole life set up in Vermont and don’t really want to live in my kitchen. Darn.

King Arthur Flour Blog & Blog by Nutmeg Nanny

It’s hard to write down everything I learned but I can tell you this. I walked away from King Arthur Flour with a feeling of pride. I finally feel (mostly) confident in my kitchen. The yeast no longer scares me. Instead I’m going to use that yeast and continue to make delicious treats that will not only taste amazing but make my hips even larger. I guess that is the downside to feeling confident. I also really want to make homemade cinnamon rolls now. Lord help me.

In the coming months I will be sure to share some of these recipes. In the meantime I hope you enjoy my pictures and if you ever find yourself in Vermont you should definitely consider taking a class at the King Arthur Flour Baking Education Center. You will walk away feeling like you can rule the world….if ruling the world meant baking delicious treats.

I also want to give a giant thank you to the wonderful folks at Cabot Cheese and Simon Pearce for their involvement in the event. On our first night Cabot came and gave a great demonstration {with food!} on cheese and even involved us all in a cheese tasting. Poor Rebecca had to listen to me say “I think I really like sharp cheese!” about 50 times.

Simon Pearce hosted us for a lovely even on our last night with King Arthur Flour. The food was amazing but the company was even better. It was great to sit around with new friends and talk baking, life and other conversation randomness. I couldn’t have asked for a better way to end my time in Vermont.

King Arthur Flour Blog & Blog by Nutmeg Nanny

Check out the other Blog & Bake™ participants:

Disclaimer: My accommodations and classes at the King Arthur Baking Education Center were paid for by King Arthur Flour. All opinions are 100% my own. 

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I'm pretty sure Blog and Bake was heaven. It was so great to meet you there. Lol about the butter in your purse. I hope you remembered to take it out!


Thursday 30th of May 2013

Ummm this looks like an amazing trip my friend! I love King Arthur Flour and just started baking with yeast this year so I can't wait to see more yeast-filled recipes!